INGREDIENTS

INSTRUCTIONS

Preheat oven to 350. Lightly grease a 9-inch round cake pan. With
electric mixer at medium speed. cream butter and sugar until light  and
fluffy. With mixer at medium-low speed, beat in eggs until well
blended. Add syrup, Bailey's, coffee granules, and flour, and beat
until well mixed. Fold in chopped pecans. Pour into prepared pan.  Bake
for 55 to 60 minutes, or until center is firm and a toothpick  inserted
in the center comes out clean. Remove from cake pan to a  wire rack to
cool. GLAZE; Melt the chocolate in a small heavy  saucepan over very
low heat. Dep one end of each whole pecan into  melted chocolate. Place
on waxed paper and refrigerate until  chocolate has hardened. To
remaining melted chocolate, stir in  Bailey's until well blended, 1
tablespoon at a time. Place cooled  cake on a serving plate. Spread
glaze over top of cake. Decorate cake  with whole pecans. Cut into
wedges to serve. Makes 10 to 12 servings.  NOTES : This one-layer cake
is very rich, so kee[ the servings small.  Recipe by: HOME MAGAZINE --
JULY/AUGUST 1997 Posted to MC-Recipe  Digest V1 #641 by
essie49@juno.com (Ethel R Snyder) on Jun 08, 1997

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 164
Total Fat: 19g
Cholesterol: 85.1mg
Sodium: 117.6mg
Potassium: 136.7mg
Carbohydrates: 31.5g
Fiber: 2g
Sugar: 9.2g
Protein: 5.4g